Zucchini and Ricotta Quadro Recipe

Ingredients with Measurements:
- 4 medium-sized zucchinis
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 egg
- Salt and pepper to taste
- Olive oil for frying

Special equipment needed:
- Mandoline slicer or vegetable peeler
- Large mixing bowl
- Baking dish

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. Using a mandoline slicer or vegetable peeler, slice the zucchinis lengthwise into thin strips.

3. In a large mixing bowl, combine the ricotta cheese, Parmesan cheese, chopped basil, chopped parsley, minced garlic, and egg. Mix well.

4. Season the mixture with salt and pepper to taste.

5. Take one zucchini slice and spread a thin layer of the ricotta mixture on top.

6. Place another zucchini slice on top of the ricotta mixture and spread another thin layer of the mixture on top.

7. Repeat this process until you have used up all the zucchini slices and ricotta mixture.

8. Grease a baking dish with olive oil and place the zucchini and ricotta quadro in it.

9. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the zucchini is tender.

10. Let it cool for a few minutes before serving.


Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
4-6 servings

Nutritional information:
Calories: 210
Fat: 15g
Carbohydrates: 8g
Protein: 12g
Fiber: 2g
Sugar: 4g

Substitutions for ingredients:
- You can use any type of cheese you like instead of Parmesan cheese.
- You can use any type of herb you like instead of basil and parsley.
- You can use a flax egg instead of a regular egg to make this recipe vegan.

Variations:
- You can add some chopped sun-dried tomatoes to the ricotta mixture for a more flavorful dish.
- You can add some chopped spinach to the ricotta mixture for a more nutritious dish.
- You can add some chopped nuts to the top of the quadro before baking for some extra crunch.

Tips and tricks:
- Make sure to slice the zucchinis thinly and evenly for best results.
- You can use a vegetable peeler if you don't have a mandoline slicer.
- You can make this dish ahead of time and store it in the fridge until ready to bake.

Storage instructions:
- Store any leftovers in an airtight container in the fridge for up to 3 days.

Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
- Serve the zucchini and ricotta quadro on a platter with some fresh herbs on top.

Garnishes:
- Fresh basil leaves
- Chopped parsley
- Grated Parmesan cheese

Pairings:
- Serve with a side salad for a light and refreshing meal.
- Serve with some garlic bread for a more filling meal.

Suggested side dishes:
- Mixed greens salad with a lemon vinaigrette
- Roasted vegetables
- Garlic bread

Troubleshooting advice:
- If the zucchini is too watery, you can sprinkle some salt on the slices and let them sit for a few minutes before using them.

Food safety advice:
- Make sure to wash the zucchinis thoroughly before using them.
- Make sure to cook the quadro until it is heated through to avoid any foodborne illnesses.

Food history:
- Zucchini is a type of summer squash that originated in Central America and Mexico.
- Ricotta cheese is an Italian cheese that is made from the whey leftover from the production of other cheeses.

Flavor profiles:
- This dish is creamy, cheesy, and flavorful.

Serving suggestions:
- This dish is perfect for a light lunch or dinner.

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Region: Italian

Taste: Savory, Creamy, Herby, Cheesy